Does anyone have a black bean salsa recipe?

Answer 1

EASY BLACK BEAN SALSA

1/4 cup light mayonnaise

2 tablespoon lime juice

1/2 teaspoon ground cumin

1 can { 19 oz. } black beans, rinsed and drained

1 can { 11 oz. } whole kernel corn, drained

1 cup quartered grape tomatoes or cherry tomatoes

1/2 cup chopped red sweet onion

2 tablespoon chopped fresh cilantro

1 tablespoon chopped jalapeno pepper

In medium bowl, blend light mayonnaise, lime juice and cumin. Stir in remaining ingredients. Serve chilled or at room temperature.Serve with your favorite chips.

nfd♥

Answer 2

*Fiesta Black Bean Salsa

1 (15-oz.) can black beans, rinsed and drained

1 cup frozen whole kernel corn, thawed

1/2 cup chopped red bell pepper

1/4 cup chopped green onion

1/4 cup chopped fresh cilantro

2 to 3 jalapeño peppers, seeded and minced

3 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground MCCORMICK Gourmet Collection Black Peppercorns

Stir together all ingredients in a large bowl. Cover and let stand at room temperature until ready to serve.

Yield--Makes about 2 3/4 cups

*Southwestern Salsa With Black Beans & Corn

1 1/2 teaspoon cumin seeds

2 cans (15-ounce size) cans black beans, rinsed and drained

1 can (15-ounce can) whole kernel corn, drained

1 red pepper, minced

1 small purple onion, minced

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh parsley

1/3 cup lime juice

1/4 cup olive oil

3 cloves garlic, crushed

1/2 teaspoon salt

1 teaspoon dried crushed red pepper

1/2 teaspoon freshly ground black pepper

Toast cumin seeds in a skillet over medium heat 1 to 2 minutes or until brown and fragrant, stirring often.

Combine cumin seeds, black beans, and remaining ingredients; toss well.Cover and store in refrigerator up to 1 week.

*Black Bean Salsa

2 (15-ounce) cans black beans, rinsed and drained

1 (17-ounce) package frozen whole kernel corn, thawed

2 large tomatoes, seeded and diced

1 large avocado, peeled and diced

1 small onion, diced

1/8 to 1/4 cup chopped fresh cilantro leaves

2 tablespoons lime juice

1 tablespoon red wine vinegar

Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

ENJOY :-)

Answer 3

There's a really good black bean salad recipe on a blog I like.  You could use it as a topping for chips or a filling for wraps.  (even though it's not called salsa).

The recipe itself is pretty mild, but I usually chop a banana pepper into it to give it some good heat.  Here's the link:

http://allsecretrecipes.blogspot.com/200...

Answer 4

BLACK BEAN SALSA

Makes 3 cups.

1 (16 oz.) can black beans, drained

1 (12 oz.) jar hot, med. or mild Mexican style salsa

1/4 c. chopped fresh cilantro

1/4 tsp. cumin

2 tbsp. fresh squeezed lime juice

Roughly chop beans in food processor. Do not puree them. Stir in remaining ingredients. Serve immediately or refrigerate overnight. Serve with corn chips or raw vegetables.

SOUTHWESTERN BEAN SALSA DIP

1 can refried beans

1 pkg. taco seasoning

1 c. cheddar cheese, shredded

1 sm. can black olives, chopped

1 lg. carton sour cream

2 to 3 tbsp. salsa or picante sauce

1/2 ripe tomato, finely chopped

Mix beans and salsa or picante and place in casserole dish. Mix sour cream and taco seasoning and layer over beans. Top with cheese, tomatoes and olives. Serve with white corn tortilla chips. May be chilled 1 to 2 hours.

BLACK BEAN AND CORN SALSA

1 1/4 c. cooked black turtle beans

1 1/4 c. cooked fresh corn kernels

3/4 c. finely diced red onion (rinsed)

3/4 c. red or green bell pepper

2 jalapenos, minced

1/2 c. balsamic vinegar

1/3 c. virgin olive oil

1 1/2 tsp. Dijon mustard

Salt and pepper

1/4 c. chopped flat leaf parsley

Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.

hope these help.            good luck and enjoy.